Chicken Kale Casserole

Coarse salt and ground pepper
3/4 lb large pasta shells
2 Tbsp unsalted butter
1 large yellow onion, diced
3 garlic cloves, minced
2 bunches kale, tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 oz) part-skim ricotta
3 Tbsp finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan (2 1/4 oz), grated, divided

1. Preheat oven to 350. In a large pot of boiling slated water, cook pasta according to package directions. Drain; return to pot.
2. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, about 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
3. Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9x13 inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

Source: Tiny's Organics Newsletter, August 29, 2012

Try #1 - August 2012
This was pretty good, although I only used 16 oz of ricotta cheese, which to me is the standard size ricotta container.  There are 32 oz containers, but I've never seen a 48 oz container.  However... 16 oz was not enough.  Probably 32 oz would be fine, but with just 16 oz it was too dry (although I also increased the amount of pasta to 1 lb...).  In addition to the kale, I also added some coarsely chopped beet leaves.  An overall decent dish, but I would definitely add more ricotta next time.